Managing allergens in food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Controlling allergens in food is a matter of increasing importance, especially in the light of recent legislation. Effective control of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products and effective labelling to inform consumers which products are safe to eat. In addition there is great interest in managing allergens, for example, by reducing the allergenicity of foods through appropriate choice of raw food materials, post-harvest storage and food processing options.This book presents a cohesive summary of recent research undertaken to contribute to safer food production regarding food allergens.  Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, the second section reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The conclusion covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry.

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Dr. Clare Mills works for the highly regarded Institute of Food Research, UK. Dr. Harry Wichers works at Agrotechnology & Food Innovations, Wageningen University, The Netherlands. Dr. Karin Hoffmann-Sommergruber is at the Medical University of Vienna, Austria.